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Teriyaki Chicken Lettuce Wraps

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 -6 servings
Author: Kristin


Lettuce Wraps

  • 1 tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts (about 2-3), cut into bite-size pieces
  • 1 cup shredded Jack cheese
  • Teriyaki sauce recipe below
  • 8 canned Dole pineapple slices
  • I head of Romaine Lettuce
  • Green onions sliced
  • Toasted sesame seeds optional

Teriyaki Sauce

  • ½ cup Low Sodium Soy Sauce
  • ¼ cup water
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water


Teriyaki Sauce

  • In a small saucepan over medium heat, mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger . Stir with a whisk until sugar is dissolved.
  • In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Slowly whisk cornstarch mixture into the sauce and simmer until thickened. Remove from heat and set aside until ready to use.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Cook chicken until no longer pink, turning over pieces to brown evenly.
  • Stir in about 2/3 of the teriyaki sauce to coat the chicken. Reserve the remaining sauce for drizzling or dipping.
  • Meanwhile, separate Romaine lettuce leaves; wash and pat dry.
  • Drain the juice from the pineapple and caramelize in a heavy-bottomed skillet (optional).
  • To assemble, place a heaping spoonful of teriyaki coated chicken in one of the lettuce leaves. Top with jack cheese, sliced green onions and a slice of pineapple. Garnish with toasted sesame seeds (optional).
  • Serve while chicken is still warm with extra sauce on the side for dipping, or drizzle on top before serving.
  • *To caramelize pineapple slices (optional), heat a large heavy bottomed skillet (not nonstick) over medium-high heat. Arrange slices in the skillet and cook, turning once, until both sides are browned and caramelized.